Lemon Blueberry Loaf Cake with Glaze
Easy moist lemon blueberry loaf cake with glaze recipe bursting with fresh berries and citrus flavor. Delicious homemade dessert.
- Prep Time: 20 min
- Cook Time: 65 min
- Total Time: 85 min
- Yield: 8-10 slices
- Category: Desserts
- Method: Oven cook and baking
Ingredients
Units
Scale
- 1 1/2 cups of flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/3 cup of melted unsalted butter
- 1 cup of sugar
- 2 eggs
- 1/2 teaspoon of vanilla extract
- 2 Tablespoons of lemon zest
- 1/2 cup of milk
- 1 cup of fresh blueberries (or frozen)
- 1 Tablespoon of flour
- 2 Tablespoons of melted butter
- 1/2 cup of powdered sugar
- 2 Tablespoons of lemon juice
- 1/2 teaspoon of vanilla extract
Instructions
- Preheat the oven to 175 deg. C (350 deg. F) and grease a loaf tin with butter or spray and cook. (9 x 5″) It is advisable to line with wax proof paper if you prefer.
- In a bowl sieve the flour baking powder and the salt, to mix them up evenly and air rate the dry ingredients.
- With your blender add your wet ingredients, Butter, sugar, eggs, vanilla, lemon juice and zest, blend until all together and sugar has melted.
- While you are almost done with blending the wet ingredients, add half of flour and mix a little and then add half of the milk and continue mixing. The add the other half of the flour, and mix, then the last of the milk and mix until all is combines. Do not over mix.
- If using fresh blueberries rinse them off, so that there is a little moisture on them, place in a dry bowl. Then add your tablespoon of flour to the fresh wet berries, and toss them until all covered. This will prevent them from going down to the bottom of the cake mixture. Evening them out in your loaf when baking. (if you use frozen blueberries, then toss them with the flour and add to the mixture. Skip the washing off) Fold in carefully with a spoon by hand to keep them whole.
- Pour into your greased or lined, loaf tin or pan.
- Add this loaf cake to the preheated oven and bake for 55-65 minutes. Depending on your stove.
Check with a toothpick or a clean knife if it is baked. The knife will come out clean if done. - Cool the blueberry loaf in the pan for about 10 minutes before removing and leaving on the cooling rack to cool further.
- Prepare the glaze, by whisking up the melted butter, sugar and lemon juice and vanilla.
- Place your cooled baked blueberry loaf that is on a cooling rack on top of a tray. Pour the glaze over the loaf. Allow it to set.
- Serve sliced for a dessert for tea. Delicious. enjoy.
Notes
- This loaf can be made ahead.
- Cling wrap the cooled loaf and store for the next day.
- Glaze the loaf before serving. (but letting the glaze set.)